April 8th, 2012
Food Styling by Carol Dudar
Prop Styling by Jane Hardin
Preheat oven to 350°F and grease a 12-cup Bundt pan.
In a medium saucepan, combine whisky, dates and baking soda. Bring to a boil, remove from heat and allow to cool completely.
In a bowl, combine flour and baking powder together.
With an electric mixer using the paddle attachment, beat butter and sugar together for 3 - 4 minutes until light and fluffy.
Beat in eggs one at a time. Add vanilla and half of flour mixture.
Mix in dates, liquid mixture and remainder of flour mixture until well-blended.
Pour into Bundt pan and bake for 45 minutes.
Remove from oven and pour up to half of Whisky Caramel Sauce over cake and continue to bake for another 15 minutes or until a skewer inserted into cake comes out clean. Remove from oven and let cool in pan for 10 minutes.
Invert onto plate and serve with remaining warm Whisky Caramel Sauce.